Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Broiler chicken; about 2 1/2 lbs each |
\N \N | Salt; to taste |
\N \N | Pepper; to taste |
\N \N | Butter or margarine |
1½ cup | Plums, cooked; pureed |
1 \N | Cl Garlic; crushed |
2 tablespoons | Coriander or parsley; chopped fresh |
⅛ teaspoon | Red pepper; (up to 1/4 tsp) |
\N \N | Garnishes |
\N \N | Tomato slices |
\N \N | Cucumber slices |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wash chickens and wipe dry. Season with salt and pepper. Arrange, skin side sown, on a grill or broiler rack. Brush well with butter. Put in a preheated broiler and cook under medium heat for 50 - 60 mins or until tender, brushing occasionally with butter. Turn a few times during cooking. While chicken is cooking, combine plums, garlic, corriander or parsley and red pepper in a sauce pan; season with salt and pepper. Cook on the stove long enough to heat through. To serve, arrange chicken on a platter and garnish with tomatoes and cucumbers.
Serve sauce separately to be pour over chicken. Serves 4.
NOTES: In southern Russia, a favprote method of preparing poultry is to
: serve either spitted or broiled chicken with a sauce made with : green gooseberries, pounded walnuts, sour cream or fruits.
One
: of the most typical sauces is tkemali, which is made with a base
: of wild or sour plums that grow only in the Georgian republic.
: It is not possible to duplicate the recipe outside of the region,
: but a good substitute can be attempted. This is an excellent : entree for an outdoor meal.
From: Dan Klepach